With a sharp knife, remove the white from the skins to avoid bitter taste later.

Cut the tangerine skins into thin strips (linguini like).

Poach the stripes into the pan where you previously dissolved the sugar with the tangerine juice. Take it to a boil point until the syrup bubbles. Let the stripes soften, and after a few minutes, take the stripes from the pan, and spread them on a baking paper to cool and absorb the syrup.

When the stripes are dry, repeat the process once or twice, depending on the hardiness of the skins.

Let the stripes dry for at least 1 day before you coat them with chocolate.

Melt the chocolate with the butter and, with the help of a clamp, plunge the candied tangerine stripes into the chocolate. Spread on a baking paper to cool.

About Us

Hush-Hush Garden is the first underground restaurant in Lisbon. Here, we hold private dinner parties and cook for our guests who also get to meet different people while enjoying the pleasures of a great dinner prepared with fresh organic ingredients and Portuguese seasonal delicatessen. Plus, this all goes on in an amazing garden hidden in a Lisbon's vintage house.
Susana is a wine tasting instructor with a passion for traditional cuisine and interior design. João loves traditional Portuguese ingredients and… homeless cats. Our enthusiasm for simple but real food, organic ingredients and good wines, led us to share these pleasures with as many people as possible!